List of recent updates

date

chapter

subject

19/10/2014

1.8. - Salt and salt reduction

Salt and salt reduction

26/02/2014

4.6. - Gluten free products

Bakery products without gluten

11/12/2013

3.5. - Microbiological shelf life of bread

Mould free shelf life extension

20/10/2013

1.3. - Yeast and sourdough

Organic acids in sourdough

18/07/2013

3.2. - Recipes from all over the world

Turkey

27/03/2013

1.6. - Enzymes

Lipases

23/03/2013

1.6. - Enzymes

Cellulases

17/03/2013

3.3. - Staling

Theory of staling

10/01/2013

1.4. - Other ingredients: salt, sugar and emulsifiers

Replacement of sodium chloride with potassium chloride

20/05/2011

1.7. - Gums and hydrocolloids

Starches

18/05/2011

1.7. - Gums and hydrocolloids

Agar and carrageenan

14/02/2011

1.2. - Water

Moisture, moistness and humidity

11/01/2011

1.2. - Water

Moisture, water activity and crispiness

11/01/2011

1.3. - Yeast and sourdough

Kefir sourdough

06/06/2010

1.6. - Enzymes

Chapter dedicated to enzymes in baking

08/05/2010

1.4. - Other raw materials

Malt

11/04/2010

4.4. - Fried bakery products

Donuts

07/04/2010

1.3. - Yeast and sourdough

Sourdough production

28/03/2010

2.3. - The baking process

When is a bread baked?

21/03/2010

3.6. - History of bread

From 10000 years BC until today

08/03/2010

4.5. - Tortillas

Recipe and production of tortillas

13/06/2009

3.3. - Staling

Chapter translated in English

14/01/2009

1.4. - Other raw manterials

Emulsifiers and enzymes

23/08/2004

3.2. - Specialities from all over the world

Chapter translated in English

15/07/2003

Opening page

Presentation of main points

15/07/2003

2.1. - Mixing

Dough temperatures & ice

15/07/2003

1.4. - Other raw materials

Salt, sugar and fat

24/11/2002

3.4. - Nutritional value of bread

Chapter translated in English

24/11/2002

1.1 - Water

Chapter translated in English

01/11/2002

1.1 - Wheat flour

Chapter translated in English



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